There is nothing so gratifying and uplifting as being shown that you are loved. For both of my grandmothers, providing a meal was their way of showing how much they cared about us. This tradition of showing love through cooking has passed down to me. When I cook for you, I want to feed you, yes, but I also want to show how much I care about you.

Comfort food for me is not about calories, indulgences, or even adhering to Grandma’s tradition. It is about being loved and finding nourishment in that love. One of the warmest and most joyful moments any of us can have is sharing food and conversation with family.

My Grandma LaVerne loved scalloped potatoes and ham. I was never a big fan, but when I lived with her for a summer and helped her regain some strength and health, I always took great pleasure in preparing her favorite dishes. She would light up like only the very wise or the very young can, and I felt happy and grateful that the practice of love in the kitchen had come full circle.

I love sweet potatoes more than regular ones, so back in December I put a new spin on an old favorite. The love, however, has never changed.

I picked at it too much to get a photo of the whole pan – I can’t resist the crispy bits on top!

The final slice

Scalloped Sweet Potatoes & Apples

6 medium Japanese sweet potatoes, scrubbed and cleaned

1 large apple

1 can of coconut milk (14 oz)

1 cup of apple juice OR unsweetened licorice root tea

2 T of cinnamon

sea salt, to taste

coconut oil, to grease the pan

Slice the potatoes into thin rounds. Slice the apple into slices of similar thickness. I leave the skin on, but you can do whatever you wish in the peeling department. Arrange sweet potato slices in a 13 x 9 pan greased with coconut oil, interspersing with the apple slices. Combine the coconut milk and juice or tea, and pour over the slices. Sprinkle the top with cinnamon.

Bake at 375 F for about 50 minutes. Sweet potatoes and ovens vary widely, so the dish is done when potatoes are fork-tender. If the top begins to brown too quickly, cover with foil.

Part of this month’s Go Ahead Honey It’s Gluten Free event, hosted by Alta over at Tasty Eats at Home. The theme is comfort food, so go check out all the amazing dishes the gluten-free elite has to offer! (And I’m not including myself in that category – these bloggers are a dedicated crew.)

Over Christmas, my sister forced my brother off his iPad in order to help set the table and chat with our other grandmother. Even though it is blurry, I love the warmth and sentiment of this photo. Here’s to grandmothers and family dinner….

Slice the potatoes into thin rounds. Slice the apple into slices of similar thickness. I leave the skin on, but you can do whatever you wish in the peeling department. Arrange sweet potato slices in a 13 x 9 pan greased with coconut oil, interspersing with the apple slices. Combine the coconut milk and juice or tea, and pour over the slices. Sprinkle the top with cinnamon.

Bake at 375 F for about 50 minutes. Sweet potatoes and ovens vary widely, so the dish is done when potatoes are fork-tender. If the top begins to brown too quickly, cover with foil.

Hi Martha – I’m so glad you think so! I was wondering if it was too “out there” when I posted it, but I served it to 8 friends back in November and they all enjoyed it. And thank you for the lovely compliments on my writing. I’m really happy it speaks to you.

My grandma always made scalloped potatoes and ham too ~ especially around Easter time. I will have to try this recipe out! I never thought of using sweet potatoes in a scalloped potato recipe. Also, in the states were you able to find Japanese sweet potatoes? My image of sweet potatoes back home is orange yams:)

Hi Megan! This is definitely a more sweet than savory dish, but my grandma did the same thing for Easter too! You can find Japanese sweet potatoes in some areas of the States, especially in Asian markets. They even have purple sweet potatoes in some markets in California. You’re right though, living in Japan we have different ideas of what is a “normal” sweet potato! I think this would work with any variety.

Scalloped sweet potatoes are SO GOOD! And I totally agree with you about not being able to resist picking off the crispy bits – when I made my version of this last fall, I did the exact same thing. Mmmm, now I’m craving scalloped sweet potatoes again…

I made this, and it . . . didn’t turn out right for me. I wonder if the Japanese sweet potatoes are starchier or more absorptive. I used traditional orange sweet potatoes found in US markets and ended up with sweet potatoes swimming in liquid. Tasty, thankfully, but not what I was going for. (Of course, we ate it anyway.)

Sally – I am so sorry this didn’t turn out quite right for you. I believe you are correct in that the sweet potatoes we get in America are more moist. I’m going to amend the recipe and do some experimenting once I can get my hands on some american sweet potatoes! Sorry again and I’m glad you could still enjoy the dish

Hi there! I really want to try this unique looking recipe!! But please straighten me out as I’m a ‘lil confused after reading the post and then the comments. Japanese sweet potatoes are mentioned in the comments but not in the recipe. Which variety of said potatoes should be used? Thanks. Cheers!

Hi Colleen – sorry for the confusion, I had forgotten to update the recipe! Japanese sweet potatoes are a bit less moist than their American counterparts, so they work best for this recipe. Thank you for the comment!

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I am drawn to your blog for a few reasons. First, you tell a great story. Your writing is easy to read, a healthy mix of humor, sensitivity, and description, and I feel like I'm there in the kitchen with you. This is combined with my second reason - your photography is fantastic and goes hand in hand with your words. Third, I love Japanese culture and miss Japan, so seeing certain things here and there relating to Japanese culture is fun to be a part of (see reason #1). And finally, your intent of the blog - treating yourself and the planet with respect - is something I can relate to. - John

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